2017 · PDF file2017 FALL CLASSES. SIGN P FOR CLASSES ... PERSIAN CUISINE ... Italian cuisine,...

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2017

FALL CLASSES

SIGN UP FOR CLASSES Registration begins September 5 at 9 a.m.

Classroom at this location.

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PHONE Call 206-545-7112 M-F; 9 a.m. to 5 p.m.

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BOTHELL (BT)22621 Bothell Everett Hwy, Bothell, WA 98021 425-492-0122

COLUMBIA CITY (CC)3610 S. Edmunds St.Seattle, WA 98118 206-466-6182

EDMONDS (ED)9803 Edmonds Way Edmonds, WA 98020 425-275-9036

FREMONT (FR)600 N. 34th St. Seattle, WA 98103 206-632-6811

GREENLAKE AURORA (GA)Stair access only7504 Aurora Ave. N. Seattle, WA 98103 206-525-3586

GREENLAKE VILLAGE (GV)450 N.E. 71st St. Seattle, WA 98115 206-729-5075

ISSAQUAH (IS)1810 12th Ave. N.W. Issaquah, WA 98027 425-369-1222

KIRKLAND (KL)10718 N.E. 68th St. Kirkland, WA 98033 425-828-4622

REDMOND (RD)11435 Avondale Rd. N.E. Redmond, WA 98052 425-285-1400

VIEW RIDGE (VR)6514 40th Ave. N.E. Seattle, WA 98115 206-526-7661

PCC CO-OP OFFICE (OF)3131 Elliott Ave, Suite 500 Seattle, WA 98121 206-547-1222

CANCELLATION POLICY• Refunds or class credit will be given in full

if you cancel your registration at least 7 days before the class, or if we cancel a class.

PLEASE NOTE• Out of respect for people with chemical

sensitivities, we ask that fragrances and scented products not be worn in class.

• For your comfort, you may want to dress in layers; classroom temperatures fluctuate when ovens and stoves are in use.

• For hands-on classes, you are welcome to bring an apron. Please wear closed- toe shoes.

• Fixed or low income? Contact us about a scholarship at 206-545-7112 or email [email protected].

CLASS LEGEND HANDS-ON Student participation during class.

DEMO Sit and enjoy watching a pro at work.

With wine sampling. Age 21+ only.

With beer sampling. Age 21+ only. GF Gluten-free by recipe

(not a gluten-free facility).

GLOBAL GOURMET

GLOBAL GOURMET Make the world a little smaller with enticing menus from all corners of the globe.

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PASTA WORKSHOP HANDS-ON Iole Aguero

Iole has been sharing her love of creating hand-made pasta with eager PCC students for two decades now. In this lively workshop, she’ll show you how to create fresh pasta, a staple of Italian home-cooked meals. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making Tagliolini and Broccoli Pesto with Pecorino, Pine Nuts and Garlic; Farfalle (bow ties) with Classic Bolognese Sauce; and Cheese Sacchetti with Walnut Sauce. Iole will also demonstrate how to make tortellini. With meat, dairy and eggs.

MEMBERS $50, NON-MEMBERS $55

Mon., October 2 6 to 9 p.m. GV

Mon., October 9 6 to 9 p.m. IS

Tues., October 10 6 to 9 p.m. ED

Wed., October 18 6 to 9 p.m. RD

Thur., October 19 6 to 9 p.m. GA

Tues., October 24 6 to 9 p.m. BT

Wed., October 25 6 to 9 p.m. CC

Fri., October 27 11 a.m. to 2 p.m. IS

LES BOLS D’AUTOMNE: FRENCH SOUPS AND STEWS HANDS-ON Lesa Sullivan

Bowlfuls of warm French tradition come alive in this hands-on class with Chef Lesa. Together you will make and eat four warming soups full of French flavors: Provençal Daube Stew, rich with black olives and orange essence; Classic French Onion Soup infused with beef broth and brandy; seasonal Soupe au Pistou with a classic herb sauce; and a cassoulet-inspired White Bean Casserole with Chicory, Sausage and Buttered Breadcrumbs. With meat and dairy; no eggs.


Sun., October 1 1 to 3:30 p.m. GV

Fri., October 6 6:30 to 9 p.m. GA

Sat., October 7 3 to 5:30 p.m. ED

Fri., October 13 6:30 to 9 p.m. CC

Sun., October 15 1 to 3:30 p.m. RD

Fri., October 20 6:30 to 9 p.m. IS

Sat., October 21 3 to 5:30 p.m. BT

A DAY IN PRANEE’S THAI VILLAGE DEMO

Pranee Halvorsen

Pranee provides a culinary snapshot of a day in a Thai village, starting the day with Kao Tom Gai (Chicken Rice Soup with Ginger and Cilantro), and a snack from her favorite vendor, Sen Lek Haeng Moo Tom Yum (Vermicelli Salad with Pork and Cilantro). She’ll crack a coconut and make Fresh Coconut Milk, then prepare a typical family meal: Gaeng Krua Sapparos (Prawn Red Curry with Lime Leaf) served with Phad Pak Nam Man Hoi (Stir-fried Vegetables with Oyster Sauce). Learn to cook all these easy-to-prepare dishes and visit Thailand without ever leaving your neighborhood. With meat, poultry and seafood; no dairy or eggs.


Tues., October 3 6:30 to 9 p.m. GV


Tues., October 10 6:30 to 9 p.m. RD

Wed., October 11 6:30 to 9 p.m. BT

Mon., October 16 6:30 to 9 p.m. IS

Tues., October 17 6:30 to 9 p.m. ED

Fri., October 20 6:30 to 9 p.m. GA

THREE TACOS AND THREE BEERS DEMO

Becky Selengut

Becky brings you three new takes on the humble taco, paired with beer samples for an exciting, contemporary fiesta of Mexican flavors. She’ll make Salmon Tacos accented with red cabbage, apple, avocado, peppers and sour cream; Braised Pork Tacos with chiles, cilantro, quick-pickled veg-etables, roasted tomato and serrano salsa; and Roasted Mushroom and Black Bean Tacos with smoky poblanos, Beecher’s cheddar and Cacao Chile Sauce. With meat, seafood and dairy; no eggs.

MEMBERS $55, NON-MEMBERS $60 AGE 21 AND OVER; PHOTO I.D. REQUIRED

Mon., October 2 6:30 to 9 p.m. RD

Wed., October 4 6:30 to 9 p.m. ED

Tues., October 10 6:30 to 9 p.m. BT

Wed., October 11 6:30 to 9 p.m. IS

Wed., November 1 6:30 to 9 p.m. CC

Thur., November 9 6:30 to 9 p.m. GV

PERSIAN CUISINE DEMO

Omid Roustaei

Persian cuisine features refined and balanced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents a delectable menu of Ash-e-Reshteh (Persian Noodle Stew with Fresh Greens); Havij Polo ba Morgh (Pistachio, Orange and Carrot Rice Pilaf with Saffron Chicken); Khoreshe-e Kadu Halvai-o Alu (Braised Butternut Squash and Chicken with Prunes and Walnuts); and Qottab (Walnut Turnovers with Cardamom and Rosewater). With poultry, dairy and eggs.


Sat., October 14 3 to 5:30 p.m. BT


Sat., October 21 3 to 5:30 p.m. CC


Sun., November 5 3 to 5:30 p.m. IS

Sun., November 12 3 to 5:30 p.m. ED

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4Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

JAPANESE IZAKAYA AND SAKE DEMO Kanako Koizumi

An izakaya is a Japanese gastropub that serves small plates of savory foods to accompany various drinks. We’ll sample several of Kanako’s delicious offerings that suit the nuanced taste of sake in this fun class. Our menu includes Kinoko Shiraae (Mushroom and Spinach Salad with Creamy Tofu Dressing); Sake Nanban Zuke (Fried Salmon in Nanban Vinegar Marinade); Dashimaki Tamago (Dashi-flavored Rolled Omelet); Niku Jaga (Potato and Pork Stew); and Grilled Rice Balls with Miso and Soy Sauce. Come enjoy the authentic izakaya experience! With meat, seafood and eggs; no dairy.


Tues., October 10 6:30 to 9 p.m. CC

Wed., October 18 6:30 to 9 p.m. GV


Wed., November 1 6:30 to 9 p.m. IS

Wed., November 8 6:30 to 9 p.m. ED

Thur., November 16 6:30 to 9 p.m. BT

AUTUMN IN SPAIN DEMO Yary Oslund

Yary presents a gorgeous autumnal menu paired with samplings of Spanish wines that will have you daydreaming of sunshine. The diverse and vibrant flavors of Spanish cooking traditions include Manchego Mini-Empanadas with Classic Romesco Sauce; Ensalada de Gambas (Spanish-style sautéed Shrimp with Romaine Lettuce); Champiñones (Mushrooms) in Garlic Sauce with Pan-roasted Paprika Potatoes; Filet Mignon with Spanish Wine Sauce; and Flan de Cafe (Sweet Custard with Espresso Caramel). With meat, seafood, dairy and eggs.



Thur., October 12 6:30 to 9 p.m. CC

Fri., October 20 6:30 to 9 p.m. ED


Fri., October 27 6:30 to 9 p.m. RD

Wed., November 1 6:30 to 9 p.m. BT

GREEK CLASSICS HANDS-ON Michael Diem

Chef Michael will be your guide through some classic dishes from this famed Mediterranean cuisine: smoky Babaganouj dip; refreshing Tza-tziki Sauce with Pita Bread; and Lamb Kleftiko, a leg of lamb sealed in parchment paper, then slow-cooked to perfection. No Greek meal is complete without the quintessential Greek Salad – or without dessert! Our grand finale will be a Galaktoboureko, a layered fillo dough and custard masterpiece. With meat, dairy and eggs.


Sat., October 14 3 to 5:30 p.m. RD

Sat., October 21 3 to 5:30 p.m. GV

Mon., October 23 6:30 to 9 p.m. BT

Wed., October 25 6:30 to 9 p.m. ED

Wed., November 8 6:30 to 9 p.m. GA

Fri., November 10 6:30 to 9 p.m. CC

Tues., November 14 6:30 to 9 p.m. IS

ANATOLIAN HARVEST HANDS-ON Pinar Özhal

As autumn approaches, Anatolia’s villages look forward to a bountiful harvest after a long, hot summer. Late summer produce blends with fresh fall flavors to create a seasonal feast. Join Pinar to prepare Lebeni (a Yogurt, Chickpea and Wheat Soup with Mint Sauce); Karisik Dolma (Vegetables stuffed with Rice, Fresh Herbs, Ground Beef and Sumac Sauce); Portakalli Kereviz (Celeriac with Oranges braised in Olive Oil); and Cam Fıstıklı Un Helvası (Halva with Pine Nuts). With meat, dairy and eggs.



Sun., October 15 1 to 3:30 p.m. BT

Wed., October 25 6:30 to 9 p.m. RD

Fri., November 3 6:30 to 9 p.m. ED

Mon., November 6 6:30 to 9 p.m. IS

Thur., November 9 6:30 to 9 p.m. CC

CREATIVE CREPES HANDS-ON Paola Albanesi

Crepes (or crespelle) are a staple in French and Italian cuisine, and Paola has versatile crepe recipes that shine in both sweet and savory dishes. We’ll whet our appetites with a salad of Apples and Shaved Parmigiano, then explore the savory side of crepe-making with Crespelle ai Funghi (Buckwheat Crepes with Mushrooms, Homemade Béchamel Sauce and Fontina Cheese). For dessert, we’ll make classic Wheat Flour Crepes with Spiced Pears, Cocoa Nibs, Whipped Cream and Dark Chocolate. Vegetarian with dairy and eggs.



Wed., November 1 6:30 to 9 p.m. RD

Sat., November 4 3 to 5:30 p.m. CC

Thur., November 9 6:30 to 9 p.m. ED

Sun., November 12 1 to 3:30 p.m. IS

Wed., November 15 6:30 to 9 p.m. GV

THE ART OF DIM SUM HANDS-ON Christina ChungDim Sum is a famous culinary tradition originating in Canton, China. Together, we’ll learn a variety of popular dim sum dishes that you can easily make at home. First, we’ll make a rice flour batter, then steam it and roll it into Sin Har Cheong Fun (Steamed Rice Noodle Rolls with Prawn Filling) to enjoy with Seasoned Sweet Soy Sauce. We’ll also mix fluffy Ngao Yuk Siew Mai (Steamed Beef Meatballs); and to satisfy your sweet tooth, we’ll have Baked Hong Kong-style Egg Custard Tarts. With meat, seafood, dairy and eggs.


Sun., October 15 1 to 3:30 p.m. IS

Sat., October 21 3 to 5:30 p.m. ED



Sat., November 4 3 to 5:30 p.m. GV

Sun., November 5 1 to 3:30 p.m. BT

ELEGANT ITALIAN DINNER DEMO Iole Aguero

Iole always amazes us with meals she makes using a few fresh ingredients, and this menu is no exception. Learn how easy it is to put together a simple yet impressive feast for a special occasion or just because you feel like it! Start off with Burrata with Heirloom Tomatoes and Crusty Bread; savor Iole’s celebrated Four-Cheese Lasagna paired with Butter Lettuce Salad with Chives and Lemon, then finish with an Apple Custard Tart. With dairy, eggs and optional meat.




Mon., November 6 6:30 to 9 p.m. ED

Tues., November 7 6:30 to 9 p.m. GV

Tues., November 14 6:30 to 9 p.m. BT

Thur., November 16 6:30 to 9 p.m. IS

FRENCH MACARONS HANDS-ON GF

Gill Dey

These little French bites might just be the best sandwich cookies in the world — and they’re naturally gluten-free! Gill will share techniques for macaron success with two seasonal flavors, perfect for gift-giving or an addition to the hol-iday dessert platter. We’ll make Pecan Macarons with Salted Caramel Buttercream; and Almond Macarons with Pumpkin Spiced Buttercream. Once you learn the techniques for the shells and the silky buttercream, there will be no end to the variations you can come up with. Vegetarian with dairy and eggs; no gluten.


Mon., October 23 6:30 to 9 p.m. CC

Tues., October 24 6:30 to 9 p.m. GA

Tues., November 7 6:30 to 9 p.m. ED

Wed., November 8 6:30 to 9 p.m. BT

Sat., November 11 3 to 5:30 p.m. IS


Thur., November 16 6:30 to 9 p.m. GV

NORTHWEST HARVEST FEAST DEMO GF Erin Coopey

There’s a chill in the air and the leaves are turning. It’s the perfect time to gather friends together for a harvest feast! Join Chef Erin for a scrumptious celebration of the season. Our menu will include Spiced Pumpkin, Lentil and Goat Cheese Salad; Juniper-roasted Pork Loin with Homemade Mostardo (a sweet and savory Italian condiment) and Russet Potato and Celeriac Mash; and Honey-roasted Pears with Bay Leaves and Thyme. We’ll pair this gorgeous fall menu with samplings of complementary wines. With meat and dairy; no eggs or gluten.


Thur., November 2 6:30 to 9 p.m. RD

Fri., November 3 6:30 to 9 p.m. CC


Fri., November 10 6:30 to 9 p.m. BT

Tues., November 14 6:30 to 9 p.m. ED


STEAL THESE RESTAURANT RECIPES! DEMO Nancy Leson

KNKX Food for Thought radio host Nancy Leson spent the first half of her food-centric career waiting tables and the second half writing about food, restaurants and Seattle chefs. And oh, has she got stories! She’ll share them with you along with some of her “stolen” recipes, tweaked for the home kitchen. Paired with samplings of her favorite wines, this menu is perfect for a casual Mediterranean dinner: Café Juanita’s Rosemary-Olive Rolls; Tamara Murphy’s Skillet-roasted Clams and Mussels with Chorizo; Saleh al Lago's Warm Spinach Salad with Prosciutto; Restaurant-style Roasted Potatoes; and Yes-You-Can-Make-It Tiramisu. With meat, seafood, dairy and eggs.


Fri., October 6 6:30 to 9 p.m. ED


Tues, October 24 6:30 to 9 p.m. GV

Tues., November 7 6:30 to 9 p.m. BT



GLOBAL GOURMET

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TECHNIQUES Add a new skill to your toolbox and bring creativity to your kitchen with inspiring classes.

Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

CAST IRON COOKIN’ HANDS-ON GF

Erin Coopey

Cast iron cookware has been a mainstay in kitchens for hundreds of years and for good reason! After mastering a few simple tricks for using and maintaining cast iron, you’ll be set for a lifetime of incredible meals. We'll explore cast iron’s versatility for baking to braising as we make Marinated Artichoke Hearts with Olives and Feta; Butterflied Roast Chicken; Cider-braised Kale; and Autumn Apple Crisp with Honey and Thyme. With meat, poultry, dairy and eggs; no gluten.


Mon., October 2 6:30 to 9 p.m. GA




Tues., October 10 6:30 to 9 p.m. GV

Wed., October 11 6:30 to 9 p.m. RD

Thur., October 12 6:30 to 9 p.m. ED

CHILI COOK-OFF HANDS-ON GF

Erin Coopey

As the weather turns colder, nothing warms you up like a hearty bowl of chili. But, if you only think of chili as ground beef and beans, then you are missing out. Expand your repertoire with a Chili Cook-Off! You’ll learn to make a variety of chilies from contemporary to classic, including White Bean Chili with Chicken; Texas Red (the classic no-bean, beef chili); and Chile Verde (flavorful green chili with pork). Then clean your bowl with some Skillet Corn Bread to boot! With meat, poultry, dairy and eggs; no gluten.



Wed., October 18 6:30 to 9 p.m. CC

Thur., October 19 6:30 to 9 p.m. GV

Tues., October 24 6:30 to 9 p.m. IS

Thur., October 26 6:30 to 9 p.m. BT

Mon., October 30 6:30 to 9 p.m. ED

CHEESE MAKING WORKSHOP HANDS-ON GF

Jackie Freeman

Chef, dairymaid and cheese maker Jackie Freeman will be your guide for a fast-paced cheese making workshop. In a small group setting, we’ll work together to create Buttermilk Cheese, Paneer, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, includ-ing equipment use and care, ingredients and supplies. We will taste the results in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.


Sun., October 8 2 to 4:30 p.m. ED

Mon., October 9 6:30 to 9 p.m. GV





SHEET PAN SUPPERS HANDS-ON GF

Marie Donadio

Planning weeknight meals that are homemade and wholesome is a constant challenge. But with your oven and some planning, you can put together a healthy dinner in about an hour! Marie will share tips and ideas for making weeknight dinners a little heathier and a little easier as you prepare Italian-style Chicken Sausages with Peppers, Onions and Potatoes; Cod Fillets en Papillote with Sweet Potatoes and Julienned Vegetables; Beef and Lamb Koftas with Roasted Mediterranean Vegetables; and Ginger-glazed Salmon with Carrots and Winter Squash. With meat, poultry, seafood and optional dairy; no eggs or gluten.







Tues., November 14 6:30 to 9 p.m. CC

Wed., November 15 6:30 to 9 p.m. GA

YOUR FALL FOOD GARDEN DEMO

Sarah Cassidy

Building from the ground up is how we approach life – so why not apply the wisdom to your garden? We’ll begin with the ground as we discuss soil-building, then we’ll move to the superterra-nean world of pests and diseases. Come learn the art of soil-building for healthy and abundant food crops with an insider’s scoop on fall soil prepara-tion for growing plentiful food next spring. We will explore low- and no-cost soil-building practices, learn to get our weeds to work for us, and find out what we can still plant in our fall gardens for spring harvest! A light snack will be provided.


Thur., October 5 6:30 to 8:30 p.m. ED

Sat., October 14 3 to 5 p.m. GV

Sun., October 22 1 to 3 p.m. IS

RULE THE ROAST! DEMO

Darin Gagner

‘Tis the season to roast! Prepare for the feasting time of year with Darin’s extensive tips for successful roasting. Turn on the oven and warm up with these hearty holiday-ready recipes: Porcini and Pepper-rubbed Sirloin Roast with Horseradish Sauce Verte; Dry-brined Whole Chicken with Warm White Bean and Chicory Salad; and Blackened Broccolini with Brown Butter Breadcrumbs, Garlic and Parmesan. With meat, dairy and eggs.


Thur., October 5 6:30 to 9 p.m. IS


Thur., October 19 6:30 to 9 p.m. RD




TECHNIQUES

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KNIFE SKILLS HANDS-ON Seppo Farrey

Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). He’ll review knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing ingredi-ents for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup. Vegetarian with option-al poultry; no dairy or eggs. Adults only.




Mon., October 16 6:30 to 9 p.m. GA



Tues., November 7 6:30 to 9 p.m. RD


SUCCESSFUL SAUCES HANDS-ON Jennifer Reyes

Time-tested classic sauces serve as stepping stones to preparing complex and exciting dishes. Learn how to construct and use basic sauces, emulsify sauces and fix “broken” sauces; plus discuss ways to play with flavor. To test our new skills, we will prepare Wild Mushroom Sauce over Linguini; Classic “No Fail” Hollandaise served over Perfectly Steamed Fall Vegetables; Lemony Buerre Blanc served with Seared White Fish; and Salted Caramel Sauce and Dark Chocolate Sauce over Vanilla Ice Cream. With seafood, dairy and eggs.





Thur., October 12 6:30 to 9 p.m. GA


Mon., November 27 6:30 to 9 p.m. IS


FALL SOUPS AND SALADS HANDS-ON Lesa Sullivan

Warm up to the season with these nourishing vegan fall dishes, each with an intriguing blend of flavors from fresh and dried herbs, spices and seasonal ingredients. In this hands-on class, you will enjoy these new favorites: Creamy Yam and Carrot Soup with Almonds and Cardamom; Roasted Mushroom Purée with Smoky Sunchoke Chips; Barley and Beet Salad with Dill and Pota-toes; and Seasonal Fruit and Arugula Salad with Red Onion Poppy Seed Dressing. Vegetarian; no dairy or eggs.


Fri., October 27 6:30 to 9 p.m. BT


Fri., November 3 6:30 to 9 p.m. RD

Fri., November 10 6:30 to 9 p.m. IS

Mon., November 13 6:30 to 9 p.m. CC


THE ART OF PLATING HANDS-ON Darin Gagner

Get your plating skills ready for sharing with Chef Darin’s guidance. Whether you are serving a meal – or sharing a post – he’ll teach you how to create a plated menu that’s as beautiful as it is delicious by utilizing angles, lighting and other tricks to make your dishes shine. We’ll practice with Roasted Parsnip Salad with Radic-chio; Goat Cheese with Vinegar Caramel; Garlic Poached Potatoes with Caramelized Onions, Tarragon Crème Fraîche and Mustard Seeds; and Cider-brined Pork Loin Roast with Sour Plum Glaze and Fennel and Mint Slaw. With meat, dairy and eggs.



Thur., December 7 6:30 to 9 p.m. ED

Tues., December 12 6:30 to 9 p.m. GV

Wed., December 13 6:30 to 9 p.m. IS

ONE-POT DINNER PRESSURE COOKING DEMO

Rachel Duboff

The pressure cooker is a transformative tool, saving time and money in countless ways and al-lowing us to cook up satisfying weeknight meals in a jiffy. Rachel will prepare some great one-pot meals as we cover the basics of stovetop and electric pressure cookers. She’ll make an adapt-able Chicken, Rice and Bean Burrito Bowl; Thai Chicken Curry with Winter Squash and Eggplant; and Pasta with Broccoli and Sausage. After you learn the tricks, chances are you’ll be pressure cooking all winter long! With meat, poultry, sea-food and dairy; no eggs.






Sat., November 4 3 to 5:30 p.m. BT

Fri., November 10 6:30 to 9 p.m. GV

GRAIN-FREE BAKING HANDS-ON GF

Birgitte Antonsen

Birgitte offers grain-free alternatives for those looking to move away from standard baked goods and treats. Learn how to include alternative grain-free flours and healthy fats, and make substitutions to add variety to your baking. We’ll prepare some nutrient-rich whole food treats including Chocolate Cookies; Sweet Potato Cream Custard; Coconut Cream Bars; and Roulade with Berry Cream Filling. Vegetarian with eggs; no dairy or gluten.



Thur., October 12 6:30 to 9 p.m. BT





8Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

HOLID

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HOLIDAY It’s the festive season — ready, set, go!

HANDMADE CHOCOLATE TRUFFLES HANDS-ON Laurie Pfalzer

Learn the secrets to creating decadent choco-late truffles. Laurie will discuss different types of chocolate, ganache and finishes as she demonstrates the chocolate tempering process and how to make silky smooth ganache. Then you’ll roll and dip your own truffles to make classic confections such as Mocha Truffles; Milk Chocolate and Fresh Mint Truffles; and White Chocolate Coconut Orange Truffles. You’ll leave class with a delightful little package of truffles and the enthusiasm to make more as beautiful gifts. Vegetarian with dairy; no eggs.





Fri., October 13 6:30 to 9 p.m. BT

Tues., October 17 6:30 to 9 p.m. GA




IT’S ALL ABOUT THE SIDES DEMO

Jennifer Reyes

Often, the most stressful part of holiday meals isn’t the bird... it’s the side dishes! Chef Jennifer will demo brilliant sides for your holiday meal, plus provide opportunities to work hands-on. These mouthwatering dishes can even be made ahead so you can mingle with guests and celebrate stress-free: The World’s Best Stuffing (no, really!); Make-ahead Scalloped Potatoes; Creamy Wild Mushrooms with Bacon; and Roasted Mélange of Fall Vegetables. With meat, dairy and eggs.




Mon., November 6 6:30 to 9 p.m. BT


Mon., November 13 6:30 to 9 p.m. GV

Tues., November 14 6:30 to 9 p.m. RD

IOLE’S FAMOUS HOLIDAY BISCOTTI HANDS-ON

Iole Aguero

If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s Biscotti!” These twice-baked Italian cookies are delightful on their own and a superb companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly anticipated) holiday gifts. We’ll make three fabulous varieties: Almond Chocolate; Cranberry Cashew; and Cherry Chocolate drizzled with Dark and White Chocolate. Plus, take a few home to enjoy later! Vegetarian with dairy and eggs.


Fri., December 1 6:30 to 9 p.m. GA

Mon., December 4 2 to 4:30 p.m. ED

Tues., December 5 6:30 to 9 p.m. BT

Wed., December 6 6:30 to 9 p.m. RD

Thur., December 7 6:30 to 9 p.m. CC

Tues., December 12 6:30 to 9 p.m. IS

Wed., December 13 6:30 to 9 p.m. GV

Thur., December 14 6:30 to 9 p.m. ED

Fri., December 15 2 to 4:30 p.m. IS

2-DAY HOLIDAY BREADS WORKSHOP HANDS-ON Laurie Pfalzer

Chef Laurie will guide you through the world of traditional holiday yeast and quick breads in this two-day baking intensive course as you prepare Italian Panettone; Babka; Cherry-Cardamom Braided Holiday Bread; and Dark English Fruit Cake (we promise you'll love it!). The first day, you’ll prepare starters and ingredients for yeast doughs and learn the basics behind bread techniques and ingredients. On day two, we’ll make doughs, learn shaping and proofing, and bake and finish the breads. Vegetarian with dairy and eggs.


Wed., November 15 6:30 to 9 p.m. Thur., November 16 6 to 9:30 pm. ED

Thur., November 30 6:30 to 9 p.m.Fri., December 1 6 to 9:30 pm. IS

Thur., December 7 6:30 to 9 p.m.Fri., December 8 6 to 9:30 pm. GV

EASY AND ELEGANT APPETIZERS HANDS-ON GF

Erin Coopey

You’ve got a lot on your plate this time of year between office parties, holiday gatherings and family fun. Sometimes the thought of “bringing something” to the next event can feel overwhelming. Chef Erin to the rescue with easy appetizer ideas that are elegant enough for any occasion: Mini Cheese Balls; Roasted Grape Compote for cheese platters and charcuterie; colorful Roasted Beets on Endive Spoons; Cucumber Cups with Smoked Salmon Rillettes; Gruyère and Herb-stuffed Mushrooms; and Pate Canapés with Homemade Pickled Cherries. With meat, seafood, dairy and eggs; no gluten.


Tues., November 28 6:30 to 9 p.m. IS


Wed., December 6 6:30 to 9 p.m. GV

Thur., December 7 6:30 to 9 p.m. BT

Tues., December 12 6:30 to 9 p.m. GA

Wed., December 13 6:30 to 9 p.m. RD

Thur., December 14 6:30 to 9 p.m. CC

A EUROPEAN CHRISTMAS HANDS-ON Michael Diem

Infuse some classic European culinary influences into your holiday meal. Chef Mike will stir in a dash of Dickens and goodly dose of French influence as you prepare Apple and Endive Salad with Walnut-encrusted Stilton Cheese and Apple Vinaigrette; Roast Duck with Sage and Onion Stuffing; Pommes Duchesse Rosettes with Duck Sauce Velouté; Carrots with Orange Ginger Vichy Glaze; and Plum Pudding with Hard Sauce. With poultry, dairy and eggs.


Mon., December 4 6:30 to 9 p.m. GV

Tues., December 5 6:30 to 9 p.m. RD

Mon., December 11 6:30 to 9 p.m. IS

Tues., December 12 6:30 to 9 p.m. ED

Thur., December 14 6:30 to 9 p.m. BT

9

WALK, TALK & TASTE Whether you’re new to PCC or you’ve shopped here for years, this is where you really get to know what’s in store for you.

WALK, TALK AND TASTENick Rose, M.S. or Marilyn Walls, M.S.

PCC’s Nutrition Education team wants to share their knowledge and a sampling of some of PCC’s offerings with you! Learn the latest research on what to eat for your health and the health of the planet in this fun, free class. Come try some new foods, discuss the meanings behind food labels, tour the store and get the chance to have your burning questions answered by our team of nutrition experts. Everyone is welcome!

FREE CLASS. PLEASE PRE-REGISTER.

Tues., October 3 7 to 8:30 p.m. RD

Mon., October 9 7 to 8:30 p.m. ED

Mon., October 16 7 to 8:30 p.m. BT

Tues., October 17 7 to 8:30 p.m. GV

Sat., October 21 10 to 11:30 a.m. IS

Mon., October 30 7 to 8:30 p.m. CC

Mon., November 6 7 to 8:30 p.m. RD

Sat., November 11 10 to 11:30 a.m. ED

Wed., November 15 7 to 8:30 p.m. BT

Thur., November 30 7 to 8:30 p.m. GV

Mon., December 4 7 to 8:30 p.m. CC

Tues., December 5 7 to 8:30 p.m. IS

FERMENTED AND CULTURED HOLIDAY FLAVORS HANDS-ON GF

Birgitte Antonsen

Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the table. These en-zyme-rich probiotic superfoods aid digestion and detoxification and boost immunity — and the sour flavor helps curb sweet cravings. Join Birgitte to prepare cultured foods with a holiday twist. We’ll make Preserved Lemons; Cultured Cranberry Chutney; and Fermented Pickled Vegetables, then use our creations to make Preserved Lemon Aioli and a Cranberry Roasted Fennel and Pear Salad. Vegetarian; no dairy, eggs or gluten.



Thur., November 2 6:30 to 9 p.m. ED

Sun., November 5 3 to 5:30 p.m. RD

Thur., November 9 6:30 to 9 p.m. IS

Sun., November 12 1 to 3:30 p.m. BT


Thur., November 16 6:30 to 9 p.m. GA

BRITTLES AND BARKS HANDS-ON Laurie Pfalzer

Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates and garnishes, and you’ll learn how to make nut brittles with citrus zest and herbs. You’ll make Almond Brittle with Rosemary and Or-ange; and two different chocolate barks: one with Dark Chocolate and the other with White Chocolate, to create your own custom recipe with a variety of toasted nuts and dried fruits. Learn to package your confections beautifully for surefire holiday gifts. Vegetarian with dairy; no eggs.



Mon., November 13 6:30 to 9 p.m. RD


Mon., December 4 6:30 to 9 p.m. IS

Tues., December 5 6:30 to 9 p.m. GA

Tues., December 12 6:30 to 9 p.m. BT

Thur., December 14 6:30 to 9 p.m. GV

WALK, TALK & TASTE

NUTRITION FOR BRAIN HEALTHMarilyn Walls, M.S.

It’s a smart idea at any age to consider the health of your brain. Some studies have shown that a healthy diet is associated with a lower risk of brain-degenerative illnesses like dementia or Alzheimer’s. In this class, you’ll hear about information from current studies and receive positive nutritional suggestions on how to protect brain function and possibly to ease symptoms.


Tues., October 24 1 to 2:30 p.m. IS

Wed., October 25 10 to 11:30 a.m. ED

Wed., November 8 7 to 8:30 p.m. CC

WHAT’S LEFT TO EAT? ALLERGEN-FRIENDLY SHOPPING TIPSNick Rose, M.S.

Food allergies and intolerances can be a major challenge, especially when eating out, travelling or hosting a get-together. Learn strategies to find the foods you need, and creative solutions to replace foods you don’t, in this class designed to empower shoppers with food intolerances. We’ll walk the aisles, share recipes, and provide tips and tricks to help you navigate the store based on your unique dietary needs.


Mon., November 27 7 to 8:30 p.m. GV

Wed., November 29 7 to 8:30 p.m. IS

10

PCC KIDS COOKFrom age two to teens, it’s always the right time to welcome kids into the kitchen!

Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

PCC K

IDS C

OOK

LUNCH ON A STICK! HANDS-ON Marie Donadio

For ages 2 to 3, with one adult guest. Everything is a little more exciting on a stick! Let the fun begin as we make Pigs in Blankets with special fixings rolled in. We’ll even have a little Salad-On-A-Stick, and Quick Caramel Apple Slices. With dairy and eggs; meat optional.

MEMBERS $45, NON-MEMBERS $50 PRICE INCLUDES ONE CHILD AND ONE ADULT.

Sun., October 1 10 to 11:15 a.m. BT

Sat., October 21 10 to 11:15 a.m. CC

Sat., November 4 10 to 11:15 a.m. ED

Sun., November 5 10 to 11:15 a.m. RD

Sat., November 11 10 to 11:15 a.m. IS

Sun., November 12 10 to 11:15 a.m. GV

I CAN COOK, TOO! HOLIDAY COOKIES HANDS-ON Maria Galvao and Kim Trimmer

For ages 2 to 3, with one adult guest. Baking cook-ies is a cherished holiday activity, especially for the very young. Parent and child will work together to roll, cut and bake Gingerbread People and make Jam Thumbprint Cookies. Little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian with dairy and eggs.


Sat., December 2 10 to 11:15 a.m. BT

Sat., December 2 10 to 11:15 a.m. RD

Sun., December 3 10 to 11:15 a.m. ED

Tues., December 5 10 to 11:15 a.m. IS

Thur., December 7 10 to 11:15 a.m. GA

Sat., December 9 10 to 11:15 a.m. GV

Sat., December 9 10 to 11:15 a.m. IS

Sat., December 16 10 to 11:15 a.m. CC

EVERYONE LOVES RICE HANDS-ON GF

Maria Galvao

For ages 4 to 6, with one adult guest. Rice is used in many cultures as the main starch and it comes in a wide variety of shapes and colors. In this class, we’ll explore types of rice and get creative with different uses as we make Chicken Soup with Rice; Rice Balls with Parmesan Cheese and Vegetables; and Black Rice Pudding. With poultry and dairy; no eggs or gluten.


Sat., October 21 10 to 11:30 a.m. BT

Sun., October 22 10 to 11:30 a.m. GV

Sun., October 29 10 to 11:30 a.m. RD

Sat., November 4 10 to 11:30 a.m. CC

Sun., November 5 10 to 11:30 a.m. IS

Sun., November 12 10 to 11:30 a.m. ED

WHAT’S FOR DINNER? HANDS-ON Ami Karnosh

Ages 4 to 6, with one adult guest. Kids who help make dinner are more likely to eat a healthy, bal-anced diet. But it will just feel like fun to them! We’ll test drive dinner prep in small groups as we prepare Individual Muffin Tin Lasagna Cups; Baked Parmesan Zucchini Sticks; and Orange Whipped Cream Fruit Cups for a light dessert. Vegetarian with dairy and eggs.


Sat., October 7 10 to 11:30 a.m. IS

Sat., October 14 10 to 11:30 a.m. CC

Sun., October 15 10 to 11:30 a.m. GV

Sat., November 4 10 to 11:30 a.m. BT

Sun., November 5 10 to 11:30 a.m. ED

Sat., November 11 10 to 11:30 a.m. RD

TREATS FOR THE HOLIDAYS HANDS-ON PCC Cooks Staff

For ages 4 to 6, with one adult guest. This creative class features ideal treats for young bakers to make. There will be plenty of opportunities to mix, roll and shape in this hands-on holiday workshop. Child and parent teams will make Fancy Rolled Rugelach Cookies and Chocolate Crinkle Cookies. Vegetarian with dairy and eggs.



Sat., December 2 10 to 11:30 a.m. ED

Sat., December 2 1 to 2:30 p.m. ED

Sun., December 3 10 to 11:30 a.m. GV

Sun., December 3 1 to 2:30 p.m. GV

Sun., December 3 10 to 11:30 a.m. IS

Sun., December 3 1 to 2:30 p.m. IS


Sat., December 9 1 to 2:30 p.m. BT

Sat., December 9 10 to 11:30 a.m. GA



Sat., December 9 1 to 2:30 p.m. RD



Sat., December 16 10 to 11:30 a.m. GV

Sat., December 16 10 to 11:30 a.m. IS

BREAKFAST ANYTIME! HANDS-ON Samantha Brumfield

For ages 7 to 9, with one adult guest. Who said breakfast was just for mornings? In this class, we will make a breakfast menu that can be enjoyed any time of the day! We’ll use fresh fruit and veg-gies to create an energizing Breakfast Smoothie; Vegetable Frittata; and French Toast, as we learn proper knife technique, and blender and griddle skills. Vegetarian with dairy and eggs.


Sun., October 1 10 a.m. to 12 p.m. RD

Sat., October 7 10 a.m. to 12 p.m. GV

Sat., October 14 10 a.m. to 12 p.m. IS

Fri., October 27 5 to 7 p.m. GA

Sat., November 4 3 to 5 p.m. ED

Sat., November 11 10 a.m. to 12 p.m. CC

Fri., November 17 5 to 7 p.m. BT

PCC KIDS COOK

11

CREATIVE HOLIDAY COOKIES HANDS-ON

Lisa Palmatier and Samantha Brumfield

For ages 7 to 9; kids only. Use your creative skills in this fun holiday cookie-baking class. Students will make three types of dough (Sugar Cookie, Gingerbread and Chocolate) and shape them into different styles of cookies — cut-outs, thumbprints, cookie thins, etched designs, “candy canes” and twists. Using colored sugar, natural dyes, decorations and frosting, we’ll transform our cookies into artistic masterpieces! Vegetarian with dairy and eggs.


Fri., December 1 4 to 6 p.m. GV

Sat., December 2 3 to 5 p.m. IS

Sat., December 2 3 to 5 p.m. BT

Fri., December 8 4 to 6 p.m. RD

Fri., December 8 4 to 6 p.m. CC

Sat., December 9 3 to 5 p.m. ED

Sun., December 10 3 to 5 p.m. IS

Fri., December 15 4 to 6 p.m. GA

ACROSS AMERICA AFTER SCHOOL COOKING CLUB HANDS-ON Cam Zarcone

For ages 8 to 12; kids only. This four-week series sends us to different corners of the USA to cook up some of the best regional American cuisines. We’ll start out in our own backyard with a PNW menu, then zigzag across the country, sampling Cajun and Tex-Mex cooking; before ending our journey in New England. As we prepare a full meal together each week, with main dishes, sides and desserts, we’ll learn our way around the kitchen and master knife skills and other important fundamental culinary techniques. With seafood, dairy and eggs; meat optional.


Thur., October 12, 19, 26 and November 2 5:30 to 8 p.m. IS

Fri., October 13, 20, 27 and November 3 5:30 to 8 p.m. GV

PUMPKIN ALL DAY HANDS-ON

Lisa Crawford

For ages 10 to 12, with one adult guest. Fall means pumpkin, and pumpkin means delicious! Bring your adult assistant and join Lisa to make pumpkin foods to be enjoyed at breakfast, lunch or dinner. Together we’ll roast pumpkins, then make Fall Spice Pumpkin Bread; Creamy Pumpkin Soup with Toasted Pumpkin Seeds; Baked Penne with Roasted Pumpkin and Ricotta; and Pumpkin Cheesecake. Vegetarian with dairy and eggs.



Fri., October 6 6 to 8:30 p.m. RD



Fri., November 3 6 to 8:30 p.m. BT

Sun., November 12 3 to 5:30 p.m. GV

HOLIDAY BAKING: GOODIES WORTH GIVING! HANDS-ON Cam Zarcone

For ages 10 to 12; kids only. ‘Tis the season of giving and baking, so why not tackle a project that lets you do both? We’ll whip up three recipes perfectly suited for homemade gift-giving: Candy Cane Taffy; Sparkly Stained-Glass Snowflake Cookies; and, for the savory snack lovers on your list, an irresistible cheesy bundle of crunchy Grissini breadsticks. We’ll learn kitchen chemistry tips about proper baking and candy-making techniques along the way. Vegetarian with dairy and eggs.


Fri., December 1 6 to 8:30 p.m. BT

Sat., December 2 3 to 5:30 p.m. GV

Fri., December 8 6 to 8:30 p.m. GA

Sat., December 9 3 to 5:30 p.m. CC

Sun., December 10 1 to 3:30 p.m. RD

Fri., December 15 6 to 8:30 p.m. ED

Sat., December 16 3 to 5:30 p.m. IS

MYSTERY BASKET CHALLENGE: BRUNCH! HANDS-ON Tamara Guyton

For ages 13 and up; teens only. Brunch is a great way to get together with friends and family – and a good opportunity to hone your cooking skills. On Day 1, we’ll try out some waffle recipes: Cornmeal Waffles with maple syrup and Crispy Potato-Yam Waffles with sour cream. Chefs will practice plating techniques with Brunch Fruit Salad; and Green Salad with Mustard Vinaigrette. On Day 2, students will form teams and use 2 to 3 mystery ingredients to come up with a menu and create an award-winning meal! They’ll leave as confident cooks ready to use their creative skills to make delicious brunch dishes at home. Vegetarian with dairy and eggs.


Fri., October 6 6 to 8:30 p.m.Sat., October 7 3 to 5:30 p.m. BT

Fri., October 20 6 to 8:30 p.m.Sat., October 21 3 to 5:30 p.m. RD

Fri., November 3 6 to 8:30 p.m.Sat., November 4 3 to 5:30 p.m. IS

Fri., November 17 6 to 8:30 p.m.Sat., November 18 3 to 5:30 p.m. GV

YULE LOG HANDS-ON Lee Baker

For ages 13 and up, with one adult guest. The Yule Log is always a holiday décor show-stopper as much as it’s an enticing dessert. Everyone will create their own individual Yule Log using Choc-olate Buttercream to simulate bark and Vanilla Genoise for the cake, with filling options of rasp-berry, chocolate pastry cream or simply whipped cream. The finishing touches include garnishes of handmade White Chocolate Leaves and Meringue Mushrooms. Vegetarian with dairy and eggs.

MEMBERS $60, NON-MEMBERS $65 PRICE INCLUDES ONE TEEN AND ONE ADULT.

Fri., December 1 6:30 to 9 p.m. ED

Sat., December 2 3 to 5:30 p.m. CC

Sun., December 3 1 to 3:30 p.m. RD

Sat., December 9 3 to 5:30 p.m. IS

Sun., December 10 1 to 3:30 p.m. GV

Sat., December 16 3 to 5:30 p.m. BT

12

TO YO

UR H

EALT

H!

TO YOUR HEALTH!Expert instructors share delicious and practical dishes to help you achieve better health.

GOOD MOOD FOODS DEMO GF

Kory DeAngelo, M.S., R.D.N.

Good nutrition is the foundation for an improved mood and can help to keep your mind energized as the days grow cooler and darker. Using food as medicine, Kory will discuss the latest nutrition tips and demonstrate anti-inflammatory recipes that will be sure to brighten your mood this season. You’ll taste a nourishing Harvest Bowl with Quinoa, Curried Chickpeas and Yogurt or Tahini Dressing; Roasted Brussels Sprouts and Mushrooms with Hazelnuts; Winter Squash and White Bean Stew; and Saffron Pistachio Black Rice Pudding. Vegetarian with optional dairy; no eggs or gluten.


Fri., October 6 6:30 to 9 p.m. GV

Sat., October 7 3 to 5:30 p.m. IS



Fri., November 10 6:30 to 9 p.m. RD

Sat., November 11 3 to 5:30 p.m. ED

21-DAY ANTI-INFLAMMATORY RESET DEMO GF

Michelle Babb, M.S., R.D., C.D.

If you’ve ever considered a cleanse or elimi-nation diet, but found it to be daunting, this class is for you. Food intolerance, digestive dysfunction and nutritional imbalances can create inflammation in your body, but a 21-day cleanse can help you discover re-storative foods and transform your dietary habits. Get ready to break free from sugar cravings and increase your energy and vitality. Sample Smoky Yam and Kale Salad; Silky Sunchoke and Celeriac Soup; Sizzling Salmon and Quinoa Skillet; and Raspberry Chia Pudding. With seafood; no dairy, eggs or gluten.





Mon., November 6 6:30 to 9 p.m. GV

Sun., November 12 1 to 3:30 p.m. RD

Wed., December 6 6:30 to 9 p.m. IS

PLANT-FORWARD NUTRITION DEMO GF

Ami Karnosh, M.S., C.N.

Whether you want to incorporate more plant-based foods into your diet or switch to a fully vegan lifestyle, this class will help you through the hurdles. Nutritionist Ami will answer questions, discuss vegan nutrition and demonstrate some well-received recipes including Shepherd’s Pie with Garlic Mashed Potato Crust; Rock-Your-World Cashew Cheese; Vegan Ranch Dressing; and Grain-free Power Muffins. Vegetarian; no dairy, eggs or gluten.







Sat., November 11 3 to 5:30 p.m. RD

MEALS FOR A WEEK IN 1 DAY DEMO GF

Genevieve Courtney, N.D.

Do you want to eat healthier, but feel like you don’t have the time? Learn how to make a week’s worth of nutritious meals in one day! Dr. Courtney will discuss how to find the right recipes to put into your weekly rotation and share some of her favorites: Buffalo Chicken Salad; Verde Hominy Stew with Chicken Thighs; Curried Vegetables with Fire-roasted Tomato Turkey Meatballs; and Quinoa with Feta, Peppers and Walnuts. With poultry, dairy and eggs; no gluten.



Sat., October 14 3 to 5:30 p.m. IS



Mon., November 6 6:30 to 9 p.m. CC

Thur., November 30 6:30 to 9 p.m. GA

Mon., December 11 6:30 to 9 p.m. ED

2017 · PDF file2017 FALL CLASSES. SIGN P FOR CLASSES ... PERSIAN CUISINE ... Italian cuisine,...

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Transcript of 2017 · PDF file2017 FALL CLASSES. SIGN P FOR CLASSES ... PERSIAN CUISINE ... Italian cuisine,...